Question about Sunbeam Quantum Smartbake Breadmaker Paddle Bm7800 -o

Open Question

Bread wont brown on top or rise properly

Laucke premix, wholemeal, tried 3 loaves, slightly adjusting water each time, live in cairns, bread is not rising beyond 3/4 of tin, and is uneven with no crust. Compared to panasonic used previously the bread does not seem right.

Posted by Anonymous on

Ad

6 Suggested Answers

6ya6ya
  • 2 Answers

SOURCE: I have freestanding Series 8 dishwasher. Lately during the filling cycle water hammer is occurring. How can this be resolved

Hi,
a 6ya expert can help you resolve that issue over the phone in a minute or two.
Best thing about this new service is that you are never placed on hold and get to talk to real repairmen in the US.
the service is completely free and covers almost anything you can think of.(from cars to computers, handyman, and even drones)
click here to download the app (for users in the US for now) and get all the help you need.
Goodluck!

Posted on Jan 02, 2017

Ad
  • 4 Answers

SOURCE: kneading blade keeps baking into the bread- help!

Watch/listen to the machine your machine. After the last knead cycle, remove the paddle from the bake pan before the dough rises, continue to bake as normal.

Posted on Dec 15, 2008

Ad
rockitman187
  • 2559 Answers

SOURCE: Bread falls in last 30 min of baking

Have you tested the yeast?
If not here is a way

Place 2-1/4 teaspoons (1/4-oz package) yeast PLUS 1 teaspoon sugar in 1/2 cup of warm water, in a 1 cup measuring cup.
1. The water temperature should be comfortable when placing a few drops on your wrist or test it so its about 110 - 115 degrees F but read the package, as recommended temperatures may vary.
2. Let the yeast mixture sit for 2 to 3 minutes for it to become thoroughly dissolved and for it to begin to grow and show signs of life. Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty. Some varieties will cause the whole mixture to expand rather dramatically.
If none of this happens, and you're sure that the water you used was not too hot, it may be that you have some "tired" yeast. However, I have made many breads where there were very few bubbles formed on the surface of the yeast, simply because I did not add much sugar -- but, you should at least see some activity and smell a yeast aroma. Present day yeasts are encapsulated with a food source to keep them alive until you add the flour, sugar and other food ources.
If you suspect your yeast might be too old, your best bet is to get a new batch and start again. Test other yeast in the same batch.
3. If active, use immediately in a recipe, adjusting for water, sugar and yeast used. Make sure all liquids are at 110-115 degrees F and add it to the proofed yeast. Remember to stir. Don't add the salt yet because it is too strong and will kill the yeast if added in at this stage. Rather, stir it into with the first cup of flour.

Posted on Jan 19, 2009

freetek
  • 5568 Answers

SOURCE: Bread does not rise

Sugar is the component yeast needs to activate but I don't believe salt has much if any effect.
Check the machine's temperature during the time it should rise; it should be just noticeably warm. If it isn't, then the controller isn't cycling the heating element as it should.  

Posted on Mar 27, 2009

  • 120 Answers

SOURCE: When making bread on on any cycle except the

I would suggest you back off on the yeast a bit, and see what happens with a little less lift power.

Posted on Oct 06, 2009

daryl441918
  • 1280 Answers

SOURCE: Everything works fine, bread rises and looks like

The next time you bake bread use 1 tablespoon less liquid. If it still collapses then the 2nd time use one tablespoon less liquid and ONE MORE tablespoon of flour. That should do it!

Posted on Dec 06, 2010

Add Your Answer

Uploading: 0%

my-video-file.mp4

Complete. Click "Add" to insert your video. Add

×

Loading...
Loading...

Related Questions:

1 Answer

Basic instructions to make bread in B48M


  • 1 package (1/4 ounce) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons canola oil
  • 6-1/4 to 6-3/4 cups all-purpose flour
Directions In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Oct 21, 2017 | Kitchen Appliances - Others

2 Answers

Mixing OK but not heating/baking


That's not a good sign. This will keep your bread from rising properly and baking, obviously.
If you are still under warranty, contact your manufacturer, otherwise, you can still use the machine to mix but you will need to use your oven to finish your bread.
If your bread is not rising in the machine:
  • Remove mxing chamber from machine
  • If the chamber is not removable, UN-PLUG THE BREAD MACHINE so the blades DO NOT TURN.
  • Be careful of the mixing blade in the chamber
  • Remove dough gently with slightly oiled hands into a lightly oiled bowl with room for about 2x the volume of the dough
  • Cover with plastic wrap to prevent the dough from drying
  • Place the bowl of dough in an unheated oven and leave the oven OFF
  • Place an empty lasagna pan in the cold oven on a shelf below the dough or on the floor of the oven if there are no exposed elements
  • Boil some water and pour it carefully into the lasagna pan
  • Close the oven door - You have just made a proofing box. The steam and heat from the boiled water is sufficient to make a great proofing cabinet out of your oven hot box
  • Allow the dough to rise to about twice the original volume
  • remove the dough from the oven and remove the pan of water
  • continue with the baking instructions below
If your bread is rising in the machine or you have finished the above instructions:
  • Remove dough gently with slightly oiled hands into bread pans. Breadmakers are different sizes so you may need to use one or two pans. Or make an artisan style loaf on a cookie sheet lined with parchment.
  • Be careful not to compress your risen dough as this will make the loaves dense
  • You may also choose to make buns by separating the dough into smaller balls and placing on parchment lined cookie sheets
  • You can allow the dough to rise again for a short time in the proofing box above but I would just leave them on the counter under clean towels to prevent drying for say another 20 minutes. Over-rising bread should also be prevented. The result will be 'deflated' looking bread.
  • Preheat your oven to 375F and bake the bread until it is golden and makes a hollow sound when thumped on the top or the bottom crust
Personally, I love that a machine will mix and knead my dough for me while i go do something else but I don't like the appearance of a machine baked bread. I like the artisan hand-made look. I recommend you keep the breadmaker until you find one you like that is drastically reduced in price and just use the artisan proofing & baking options above.
If you have a Pizza Stone, you can also try that for baking an artisan bread. Use the breadmaker as the workhorse, use your oven as an artist.
Good Luck and may the Yeast be Lively!

Apr 02, 2015 | Kitchen Appliances - Others

1 Answer

How to use bamix to make bread dough


I have several recipes for bread both yeast and none. But not enough space here.
French Bread.
Use C blade. 3c plain flour.2Tbs rapid rise yeast. 3 Tbs sugar. 2Tbs salt
1c water. 2/3 c of milk. 3Tbs margarine or oil. heat together until 130F/55C add to yeast mixture and stir in with C blade add in an egg and stir.Empty onto a floured counter. Knead by hand for 8-10 mins cover and let rest for 10 mins.
Divide dough into 2, shape into loaves place on greased cookie sheet cover and let rise 15-30mins. Bak in a 400F/200C oven 18-20 mins until light brown,Remove cool and enjoy.

Feb 04, 2011 | Bamix Deluxe Handheld Blender

1 Answer

Kneading problem - lop-sided loaves


it is very imporant that you put the ingredients in the right order (water on the bottom, flour floating on top o it, yeast on the flour not touching the wwater). Also the amount of water is crucial.
The bread becomes evenly distributed during rise.
Rise problems might be due to improper kneading which in turn might be due to the pan jumping. Check that the pan is not jumping during kneading.

Jan 08, 2010 | Breadman TR2200C Ultimate Bread Maker

1 Answer

My wholemeal loaves rise too high and stick to the roof of the lid. i sm using white and whole meal flour and the water seems to be the correct heat. please can you tell me why this is as any other loaf i...


I don't have this model breadmaker, but if your loafs are raising too high, you should either reduce the amount of sugar or the amount of yeast you put in. The yeast makes the gas that makes the bread rise. If the culture has less food (less sugar) or if the culture is smaller it start with (less yeast) than you'll get smaller loafs. Try decreasing your sugar by a tablespoon or cutting the yeast by 1/2 teaspoon. You might need to try several reductions. If you're using another source of sugar, like molasses, just cut it by the same tablespoon amount.

Mar 31, 2009 | Kenmore KTR2205SPR Bread Maker

1 Answer

Hitachi HB B102 Bread is short and dense


Try 'proofing' your yeast; I've gotten a couple of NON-stale dated envelopes that caused the same problem.
If they are baking through, there isn't likely anything wrong with the bread maker unless the rising temperature is no longer right. During the rest time, feel inside the container to see if the dough is getting enough warmth to rise. 

Feb 13, 2009 | Zojirushi BBCC-X20 Home Bakery Supreme...

1 Answer

Top of loaf sinks in


I am having the same problem, I have made 3 loaves of white, they all did not turn out, and I played with the recipe a bit to solve it, but I keep getting the same result!

Dec 16, 2008 | Oster 5838 ExpressBake Bread Maker

1 Answer

Half sized dish shaped wholemeal bread


Hi
I had a similar problem in making sourdough bread and noted on some websites the importance of correct salt and surgar quantities for rising. I increased my quantities to correct the problem. Of course the recipe was different but it may help.

Jan 28, 2008 | Welbilt ABMIL2P Bread Maker

Not finding what you are looking for?
Sunbeam Quantum Smartbake Breadmaker Paddle Bm7800 -o Logo

Related Topics:

24 people viewed this question

Ask a Question

Usually answered in minutes!

Top Sunbeam Kitchen Appliances - Others Experts

kakima

Level 3 Expert

102366 Answers

Cindy Wells

Level 3 Expert

5163 Answers

Donald DCruz
Donald DCruz

Level 3 Expert

17130 Answers

Are you a Sunbeam Kitchen Appliances - Other Expert? Answer questions, earn points and help others

Answer questions

Manuals & User Guides

Loading...